Create your own blend of Seasoning Mixes to spice up your favorite foods. Store bought can get expensive so consider making your own to use or give as “gifts” from your Kitchen for family and friends. Enjoy and good eating to all!
Gary

I didnt go to the link yet but you are right you can make mixes for pennies on the dollar from what you get at the store.

What cooks me is if you look at most of them and their ingredients, they start with SALT.:evil:

Worth

Granny

January 10, 2008 04:17 PM

Quote:

Originally Posted by Worth1
(Post 84482)

I didnt go to the link yet but you are right you can make mixes for pennies on the dollar from what you get at the store.

What cooks me is if you look at most of them and their ingredients, they start with SALT.:evil:

Worth

Also remember that you can save dollars by the bushel and get fresh spices to boot by buying them from the bulk jars at your natural food store. You will be absolutely stupefied at how little most spices and herbs cost once you take off the label and use a recycled spice jar

epiphanista

January 10, 2008 04:40 PM

One of my favorites is a (highly modified) recipe of Emeril's seasoning - I make it with NO SALT in it. I don't salt things in the same ratio as I spice them!

~Thalia

AKButch

January 23, 2008 02:48 AM

I looked at the link for the seasoning recipes and found some pretty promising mixes. I do not use salt at all by choice and it is all but impossible to find "salt free" spice mixes.

I have found and ordered some salt free blends over the internet from a few different places claiming to do wonders for fish, pork, chicken, etc but have never found one I would re-order. They are all quite expensive also.

At least with the "do-it-yourself" recipes, it's a good place to start and you can fine tune them to your own specific taste.

Now, I'm trying to find some sodium free chicken boullion and it looks like Hormel's Herbox brand might be good but I'm having a hard time finding it locally. Guess I will have to try and order some once I find a place to do so.

bcday

January 23, 2008 08:41 AM

Quote:

Originally Posted by AKButch
(Post 86463)

I'm trying to find some sodium free chicken boullion and it looks like Hormel's Herbox brand might be good but I'm having a hard time finding it locally. Guess I will have to try and order some once I find a place to do so.

It is readily available here and it has zero flavor. I used mine as more of a food coloring than anything else. It does work as a good yellow food coloring for a seasoning mix that you want kept dry until you use it.

The same company also has a sodium free beef boullion. The beef boullion does have a little flavor.

AKButch

January 23, 2008 10:44 AM

Thanks for the "heads up" on the chicken flavoring.

Have you found any sodium free chicken flavoring worth purchasing?

bcday

January 23, 2008 11:32 AM

Quote:

Originally Posted by AKButch
(Post 86501)

Have you found any sodium free chicken flavoring worth purchasing?

Not yet. Hopefully the increasing awareness of the health hazards of sodium will lead to more low-sodium or sodium-free foods on grocery store shelves.

robin303

January 23, 2008 03:53 PM

Thanks VGary for the heads up. Good stuff there.

babylark

March 5, 2008 01:07 AM

I buy a lot of spice mixes from The Spice House (www.thespicehouse.com) (don't leave out the "the"...it's a different type of "Spice" Store then :oops:)

I don't think their prices are bad. I LOVE the Back of the Yard's Garlic Pepper blend. I use it on just about anything that hits the grill in the Summer.

Wash the scallops. Remove the tough tendon on the side and dry well on
paper towels.
In a large saucepan or flame-proof casserole, heat the oil.
Add the garlic and cook over moderately low heat until softened but
not browned, about 3 minutes.
Add the pine nuts, increase the heat to moderate and cook, stirring
frequently, until the nuts are lightly browned, about 2 minutes.
Remove the sauce from the heat and season with 1/2 tsp. of the salt
and all of the pepper.
Bring a large pot of water to a boil. Add the remaining 2 tablespoons
salt and the spaghettini. Cook the pasta until al dente, 8 to 10
minutes.
Meanwhile, add the scallops to the garlic and pine nut sauce.
Cook over high heat, tossing frequently, until the scallops are just
opaque throughout, 2 to 3 minutes.
Remove from the heat and season with an additional pinch of salt and pepper.
Drain the spaghettini, add to the scallops and toss. Add the butter
and basil and toss again. Serve hot.

In a small skillet, toast the cardamom, cumin and fennel seeds with the crushed red pepper over moderate heat until the spices are fragrant, about 1 minute. Transfer to a spice grinder and let cool. Grind to a powder.
In a small bowl, mix the ground spices with the olive oil, vinegar, shallot and garlic and season with salt and pepper. Stir in the mango.
Season the scallops with salt and pepper. In a large skillet, heat the vegetable oil until shimmering. Add the scallops and cook over high heat, turning once, until browned, about 2 minutes per side. Transfer the seared scallops to a large plate.
In a large bowl, combine the arugula, tomatoes and jicama. Add half of the mango dressing and toss well. Mound the arugula salad on plates and arrange the seared scallops on top. Drizzle the scallops with the remaining mango dressing and serve at once.
Makes 4 servings.

Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. Add the garlic, rice, sun-dried tomatoes and lemon zest and cook for 1 minute, stirring to coat the rice with oil. Add the wine, stock, salt and pepper, bring to the boil then cover with a lid and reduce the heat to low. Simmer gently for 16 minutes without lifting the lid. Remove the lid and quickly add the scallops and arugula before replacing the lid and cooking for a further 5 minutes. Stir the lemon juice, cheese and reserved tablespoon of olive oil through the rice.